Japchae (잡채): Sautéed Vermicelli(glass) Noodles

잡채Japchae (잡채) is one of the most popular dishes in Korea, typically made on special occasions. My husband’s friend D jokingly complained after a friend’s housewarming party that “they didn’t even have japchae. It’s no party without japchae!” Continue reading

Bausut Kalguksoo (버섯칼국수): Mushroom Noodle Soup

버섯칼국수

[bausut: mushroom, kal: knife, guksoo: noodle]

Kalguksoo is a Korea noodle made of flour. It is traditionally made from fresh pasta, rolled out flat, then folded into layers before being cut into thin pasta or noodles with a knife, thus the word “kal,” which means knife in Korean. Continue reading

Kong-jorim (콩조림): Black Bean Marinated in Soy Sauce

Kong Jorim (콩조림)

[kong: bean, jorim: in reduced marinade]

There are a few staple banchans (반찬) or side dishes in our household, which include different namuls (나물, marinated vegetables), myulchi-bokkeum (멸치볶음, sautéed dried anchovies) and kong-jorim (콩조림). Continue reading

Kketyip Kimchi (깻잎김치): Perilla Kimchi

깻잎김치 cover

[kketyip: perilla leaves, kimchi: Korean fermented vegetables]

Summer time is the season of kketyip (깻잎), which are perilla leaves. Now that the summer season is almost over, what do you do to if you want to continue to enjoy the taste of kketyip? Make kimchi out of it! Continue reading

Sigeumchi Duenjang-guk (시금치 된장국): Spinach Soybean Paste Soup

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[Siguemchi: spinach, Duenjang: Korean soybean paste, Guk: soup]

Sigeumchi Duenjang-guk (시금치 된장국)is a very quick, nutritious soup that I make regularly for my family. Continue reading

Myungyi-namul Jangajji (명이나물 장아찌): Korean Ramp Pickle

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[Myungyi-namul: ramp, Jangajji: Korean pickles made usually made with soy sauce and vinegar or a gochujang (red pepper paste) mixture]

The first time I had ramp was about two years ago at my favorite Korean barbeque restaurant in Seoul called, Mooduengsan (무등산). My friend and I ordered rib eye steak grilled Korean style and the waitress brought out myungyi-namul jangajji (명이나물 장아찌). She suggested that we wrap the rib eye with this pickled vegetable like ssam (쌈) or lettuce wrap. The result was so delicious I couldn’t believe it. Continue reading

Dotorimuk-bap (도토리묵밥): Acorn Jelly Rice Soup

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[Dotori: acorn, Muk: jelly, Bap: rice]

I always stop by this small restaurant near my mother’s art studio in Gonjiam, 1 hour away from Seoul. This restaurant called “Waehalmunijip (외할머니집),” which translates to maternal grandmother, was the first place I tried Dotorimuk-bap (도토리묵밥). This simple light yet delicious one-pot meal has become one of my favorite dishes since then. Continue reading